The fungi play an important role in smell and taste during the fermentation of salami. In this study, the fungi from
the salami casing during the fermentation process in Korea were isolated. They were examined by morphological and molecular
methods and were identified as cibarius, Penicillium echinulatum, Cladosporium sphaerospermum. Of these, A. cibarius
formed white or light green conidial heads on salami casing and it was widely distributed through almost whole casing. P.
echinulatum occurred sparsely on the casing of the salami and formed white masses. C. sphaerospermum occurred rarely and
formed black spots. It is considered that additional studies on their roles on salami are required.